Categories: Condiments

Ingredients

• 2 tsp. olive oil
• 1 shallot finely chopped
• 1 medium onion finely chopped
• 1 small carrot peeled and chopped
• 1/2 celery stalk chopped
• 1 clove garlic minced
• 3 c. beef broth
• 1/2 c. dry red red wine
• 1 tbsp. tomato paste
• 3 sprigs fresh parsley
• 1 sprig fresh tyhyme or 1/2 tsp. dried
• 1/2 tsp. salt
• 1/8 tsp. fresh ground pepper

Directions

1. Heat the oil in a medium saucepan over medium heat. Add the shallot, onion, carrot, celery, and garlic, cook stirring often until the vegetables are browned. About 6-8 minutes. Add the beef broth, stock, wine, tomato paste, parsley and thyme. Simmer until reduced to 2 1/2 cups with the vegetables. 26-28 minutes

2. Strain the vegetables then return the sauce to the sauce pan over medium heat. Return to a simmer and cook until reduced to 1 1/2 cups. 7-8 minutes. Stir in the salt and pepper.

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